Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.

These were very tasty. I made the recipe pretty much as written. The onion was a medium white one, and the bread was whole-grain white bread. As I see another reviewer mentioned, the meatballs were pretty soft and didn't hold their shape very well. Therefore, during the turning and simmering in broth, they slightly fell apart during cooking. Also I really should have had a very large skillet, or cooked the meatballs in two batches. Nevertheless, the flavor was wonderful, and I enjoyed the meatballs a lot.

I haven't tried them yet, but I will as they are so much like mine. I like to cook without a "roadmap" if you will but I am always keeping my eyes open to something different. I have saved to try later - thank you for posting.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.